Recipe courtesy of Sunny Anderson
Sunny's Korean BBQ Short Ribs with Quick-Pickled Radishes and Cucumbers
Getting reviews...
- Level: Easy
- Total: 5 hr 20 min (includes sit time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1391
- Total Fat
- 111 g
- Saturated Fat
- 48 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 48 g
- Cholesterol
- 230 mg
- Sodium
- 1418 mg
There are so many cuts of meat perfect for slow and low cooking, and short ribs are the tops for me. I love the unctuous chew of the meat paired with sweet, spicy and tangy sauces. This recipe I’m sharing reminds me of summers in South Carolina and winters in South Korea. What a way to travel on a plate!
- Level: Easy
- Total: 5 hr 20 min (includes sit time)
- Active: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1391
- Total Fat
- 111 g
- Saturated Fat
- 48 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 4 g
- Sugar
- 31 g
- Protein
- 48 g
- Cholesterol
- 230 mg
- Sodium
- 1418 mg
Ingredients
Ribs:
Sauce:
Quick-Pickled Radishes and Cucumbers:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the ribs: Sprinkle the ribs all over with salt and pepper. Let sit at room temperature for 2 hours.
- For the sauce: In a bowl, add the gochujang, apple butter, onion and plenty of black pepper. Stir and set aside.
- Preheat the oven to 275 degrees F. Place the ribs snugly in a baking dish with the fat side facing up and brush with half the sauce.
- Cover with aluminum foil very tightly; don't be afraid to top the baking dish with another heavy dish to ensure the seal! Cook in the oven until the meat is falling off the bones, 2 1/2 hours. Remove from the oven, then flip and move the beef around a bit. Brush the sauce evenly over the top of each rib, pouring the remaining sauce in the baking dish. Place back in the oven, uncovered, and cook until the sauce is caramelized, 35 to 40 minutes more.
- For the quick pickles: Meanwhile, in a medium pot on medium-high heat, add the vinegar, sugar, garlic, ginger, red chile flakes and a pinch of salt. Bring to a simmer, then add the cucumbers and radishes, bringing them back to a simmer. Remove from the heat and refrigerate until ready to serve.
- Serve the short ribs with the quick-pickled radishes and cucumbers.
